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Old 02-15-2012, 09:46 PM   #11
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I think you may have your work cut out for you if you intend to open mussels infront of your guests. Typically they are steamed open in a pot with a lid. You can then use a ladle and portion them out then add cooking sauce from the bottom of the pot. I would check out Youtube for steaming mussels. You would get a better idea by watching somebody do it.
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Old 02-15-2012, 10:52 PM   #12
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Well it is only an entree dish so it shouldn't be too bad (I am hoping). But I don't have to open them all in front of the guests, it was just a bit of flair and something for them to watch. A bit of practice will have to be done beforehand however!

I don't know how to make the Provencal sauce though, to be honest I don't really know what it should be made out of.
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Old 02-15-2012, 11:13 PM   #13
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I googled Provencal sauce...got lots of recipes.
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Old 02-15-2012, 11:28 PM   #14
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yeah, geez, provencal means simply from the area of provence, france. it can be a lot of things. herb-y, citrus-y, garlic-y, and so on, or more likely a layered combo of the aforementioned.

are you thinking of a wine, garlic, and herbs (de provence) sauce?

slso, are you prying open live mussels?
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Old 02-16-2012, 01:01 AM   #15
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Mussels have a very thin brittle shell. You can break them just by walking on the beach in bare feet and stepping on one. Forget the idea of opening them in front of your guests. They will end up with little pieces of shell in their food. The are best steamed open from the heat. Then their juices are saved in your sauce. And the proper way to eat mussels is to take the first one out of the shell with a small fork, then use that shell to remove the rest of the mussels from their shells. The empty shell becomes a utensil. And each guest should have an empty plate to put the empty shells on. Not all folks care to eat mussels this way and every guest at the table should have a small fork like those that are used for snails. Some folks remove all the mussls from their shell before they start to eat. Some do them one at a time. I prefer to do mine all at the same time. And I use the shell method to remove them.

As a New England who has lived near the ocean all her life, I love seafood and have eaten not only my share, but that of those who don't like any kind of food from the ocean. More for me!
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Old 02-16-2012, 03:51 AM   #16
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Beef are you talking about the large NZ green lip mussel.?
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Old 02-16-2012, 08:09 AM   #17
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Without having Googled, Provincal says to me a thin tomato/white wine based sauce with a lot of herbs and shallots.

Googled, a lot of varieties out there. You asked for wine pairings too? This type is suggested for a diced tomato based sauce.

http://www.epicurious.com/recipes/fo...ven-ale-103953
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Old 02-16-2012, 10:18 AM   #18
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Check Margi´s Provencal Sea Scallop Recipe

Perhaps this recipe can give an idea, for the sauce. It is quite delectable.

Margi.
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Old 02-16-2012, 08:47 PM   #19
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That can be found here: Provencal Style Sea Scallops On Shell
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Old 02-17-2012, 02:08 PM   #20
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@ Buckey: Mussels Squirt

@ Buckey,

In all seriousness, they squirt if you attempt to pry open their shell ( the door of their house ) with out knocking on the door; so best for cooking 1st.

Where is Joisy ? Is this Jersey - UK or Jersey, as in NYC´s neighbor ?

Have nice evening
Margi.
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